u/Sufficient-Lab1948

I want to start off this post by saying: I am saying this with love because id love to see more of Brisbane night life and see more businesses run!!

Lately I’ve been noticing many of Brisbanes food trucks are having grand openings as their FIRST initial opening. In an area that already has foot traffic, I think it’s good to consider to first open the business softly before doing a grand opening; to test the waters, test your business operation.

Many consumers avoid grand openings because they know that lines will be long causing long wait times, food quality can decrease, and therefore they avoid it overall.

This is what tends to happen for businesses if they do grand openings as their first opening: If lines are long, customers will be having long wait times. That is inevitable. When staff is rushing orders there is a high chance the food quality will decrease, unfortunately. Taking orders might pause for a while, line ends up not moving, food going out is slowing down. Customers see this and will decide to leave, or will be very disappointed with the food when they do end up receiving it. Also, there’s high chance food will sell out before the next customer orders.

This means that customers who have been waiting for a while, ends up not getting food will be left disappointed.

Adding on with a decrease in food quality, this would lead a word of mouth where potential customers will hear feed back and decide to not come to your food truck (for at least a duration of time before trying again) as they hear food quality is not the best and not worth waiting for.

Side note: food businesses may have good days and bad days. I always keep that in mind as a customer going to restaurants. Even in some of my favourite places, the food doesn’t taste the same (sometimes I think it’s me, maybe I wasn’t feeling it for the day).

I think it’s important for businesses to keep track of stock whilst in operation, have a manual/operations book, to understand what they are going to do when there is a large amount of customers.

I would designate one person to count how many customers are lining up, give them a ticket number, to ensure the business has enough food for customers.

If the business is running into a dilemma, announce it clear.

Do your best to keep the line moving, and the food moving.

Having a more organised opening, would only do your better, and for customers to come back. Word of mouth is a real mechanism, and is important to keep food quality in check and business mannerism!

Just wanted to pass this because me and my friends had experience long waits for a grand opening (2+ hours) just to end up leaving because we didn’t see food getting past out and that the line stopped moving. Later on when we were at another restaurant, we heard from a couple people that the food quality was not good. We are unsure if we will end up ever visiting the food truck again.

So yes, I think this topic is very important!!

All the best for business owners out there.

I want to start off this post by saying: I am saying this with love because id love to see more of Brisbane night life and see more businesses run!!

Lately I’ve been noticing many of Brisbanes food trucks are having grand openings as their FIRST initial opening. In an area that already has foot traffic, I think it’s good to consider to first open the business softly before doing a grand opening; to test the waters, test your business operation.

Many consumers avoid grand openings because they know that lines will be long causing long wait times, food quality can decrease, and therefore they avoid it overall.

This is what tends to happen for businesses if they do grand openings as their first opening: If lines are long, customers will be having long wait times. That is inevitable. When staff is rushing orders there is a high chance the food quality will decrease, unfortunately. Taking orders might pause for a while, line ends up not moving, food going out is slowing down. Customers see this and will decide to leave, or will be very disappointed with the food when they do end up receiving it. Also, there’s high chance food will sell out before the next customer orders.

This means that customers who have been waiting for a while, ends up not getting food will be left disappointed.

Adding on with a decrease in food quality, this would lead a word of mouth where potential customers will hear feed back and decide to not come to your food truck (for at least a duration of time before trying again) as they hear food quality is not the best and not worth waiting for.

Side note: food businesses may have good days and bad days. I always keep that in mind as a customer going to restaurants. Even in some of my favourite places, the food doesn’t taste the same (sometimes I think it’s me, maybe I wasn’t feeling it for the day).

I think it’s important for businesses to keep track of stock whilst in operation, have a manual/operations book, to understand what they are going to do when there is a large amount of customers.

I would designate one person to count how many customers are lining up, give them a ticket number, to ensure the business has enough food for customers.

If the business is running into a dilemma, announce it clear.

Do your best to keep the line moving, and the food moving.

Having a more organised opening, would only do your better, and for customers to come back. Word of mouth is a real mechanism, and is important to keep food quality in check and business mannerism!

Just wanted to pass this because me and my friends had experience long waits for a grand opening (2+ hours) just to end up leaving because we didn’t see food getting past out and that the line stopped moving. Later on when we were at another restaurant, we heard from a couple people that the food quality was not good. We are unsure if we will end up ever visiting the food truck again.

So yes, I think this topic is very important!!

All the best for business owners out there.